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Chicken Stuffed with Goat Cheese and Garlic

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1 chicken roll, 3/4 cup pasta, and 1/2 cup sauce)
An Italian acquaintance suggested the garlic cloves simmer in store-bought marinara to add flavor.


  • 4 ounces goat cheese, softened
  • 3 tablespoons thinly sliced fresh basil, divided
  • 1 tablespoon minced garlic
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 (25.5-ounce) jar fat-free Italian herb pasta sauce
  • 3 whole garlic cloves
  • 3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)

Nutrition Information

  • calories 503
  • caloriesfromfat 15 %
  • fat 8.3 g
  • satfat 4.7 g
  • monofat 1.9 g
  • polyfat 0.7 g
  • protein 57.2 g
  • carbohydrate 48.1 g
  • fiber 5.5 g
  • cholesterol 112 mg
  • iron 3.8 mg
  • sodium 785 mg
  • calcium 137 mg

How to Make It

  1. Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.

  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.

  3. Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.